Here is another variation on a classic Italian pasta dish. Recently I made a healthy spaghetti carbonara, this week it is spaghetti puttanesca. I started with the classic recipe but rather then using anchovies and olives to make it salty I used feta and olives. To make it a bit healthier I added baby spinach. The result was spicy, salty and saucy, as any good puttanesca should be.
For more easy pasta recipes, you can check out my post on 5 Easy Pasta Recipes.
(serves 2)
2 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon red pepper flakes
1 can whole tomatoes
ΒΌ cup flat leaf parsley, chopped
1 dozen kalamata olives, pitted and chopped
3 tablespoon capers
freshly ground pepper
4 cups baby spinach
1/2 cup crumbled feta cheese
2 portions cooked spaghetti
Over medium heat cook the garlic and chilies in the oil. Stir until the garlic is tender, about 3 minutes. Add the tomatoes, olives, capers, parsley and pepper and cook for about 10 minutes. Add in spinach and stir until just wilted, taste and correct for seasoning. Toss sauce with pasta and feta and serve hot.
Similar Pasta Recipes:
Pasta Puttanesca
Baked Shrimp, Feta and Tomatoes on Fresh Pasta
Greek Islands Pasta (with Zucchini, Tomatoes and Feta)
{ 9 comments… read them below or add one }
I love chicken puttanesca but this variation with spinach and sounds enticing. Kind of Greek meets Italian in a Mediterranean melange.
I'm constantly amazed at how versatile food can be.
I've seen a similar twist to Puttanesca in Greece…Feta lovers, ya know!
My motto is Feta makes it Bettah! Love your recipe, I've made something similar and feta and spinach are such a great combination.
The recipe looks great!
Charmian – I have never tried Chicken, that sounds like a nice twist.
Peter\Diana – feta really does help, especially if it is good Feta
El – thanks!
Looks very interesting. I'll try it on hubs.
oh this looks so good nice new recipe for me thanks love your blog Rebecca
Cooiking Ninja – good luck on hubs.
Rebecca – thanks!
Thanks for this recipe. I was looking for a puttenesca that I could make with what I had on hand, and this was perfect. I substituted goat cheese for the feta, and added some artichoke hearts. It was delicious, and healthy to boot!